INGREDIENTS
Cookies
½ cup unsalted butter, softened (110g / 3¾ oz)
1 tsp vanilla bean paste (or extract/essence)
1 cup caster sugar (220g / 7¾ oz)
2 eggs, at room temperature
¼ cup sour cream or plain yogurt (full fat)
2 tbsp cocoa powder
¾ tbsp red food colouring
2 cups plain white flour (250g / 9 oz)
1 tsp baking powder
Cream Cheese Frosting
6 tbsp unsalted butter, softened (75g / 2½ oz)
5oz / 150g cream cheese, softened
1 tsp vanilla bean paste (or extract/essence)
2¼ cups powdered (icing) sugar (225g / 7½ oz)
Decoration
Red sprinkles (optional)
Directions
Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy – around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth – around 5 minutes on high.
